Monday, December 6, 2010

Chalupa meat

Oh...soooo...good!!! The meat is awesome and tender.  We put it in flour tortillas and it was yummy!


  • 1  pound  dried pinto beans
  • 1  (3 1/2-pound) bone-in pork loin roast**I used bone out**
  • 2  (4-ounce) cans chopped green chiles
  • 2  garlic cloves, chopped
  • 1  tablespoon  chili powder
  • 2  teaspoons  salt
  • 1  teaspoon  dried oregano
  • 1  teaspoon  ground cumin
  • 1  (32-ounce) box chicken broth
  • 1  (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro**Best invention EVER**
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast. 
Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened. You can spoon it over corn tortillas, taco bowls, corn bread etc...get creative! Enjoy~

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